pickles

Today I started to make long term pickles; those are pickles which take much longer to ferment, as the vegetables are cut in much larger pieces.

2 cauliflowers, 1 broccoli, one big carrot, half an onion, 2 stems of celery, 4 pieces of garlic (not sliced), and a whole bunch of fresh dill (roots  included).
As herbs I add juniper berries, mustard seed, dried thym and clove pods. I added 40 grams of salt, a litle bit of juice of my pickled cabbage and I filled with spring water, till the Perfect Pickler was full.

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The most traditional western pickle is of course sauerkraut, choucroute, pickled white cabbage.

It does not have a lot of ingredients, I made enough for a small Perfect Pickler pot.

1600 grams white cabbage, cut very fine.

1 grated red apple (160 grams)

1 table spoon Juniper berries

1/2 table spoon caraway seeds

18 grams sea salt

some juice from a pervious pickle as a starter.

As usual you can do it without the starter, but then you double the amount of salt.

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 A jar of your own handmade pickles; who would think there was such a mighty food right under our noses? And yet you will find no better source of core nutrition than this humble, old-fashioned food.

Good news! When you reintroduce pickles [the kind that teems with live-culture] on a regular basis,the body takes to them, improving digestion with every bite.Read more